Garden To Table Dip For Chips Recipe

Name: Garden To Table Dip For Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh (shelled) lima beans (I have red limas in my yard, so used red) or frozen baby limas; 1/2 cup cooking water, reserved; 2 tablespoons olive oil, plus more if needed; 1 teaspoon whole cumin, toasted in a dry pan until fragrant; Sea salt to taste; Cayenne to taste; ++++++++++++++++++++++; For herb coulis:; 1 cup cilantro leaves; 1/4 cup mint leaves; 2 tablespoons chopped chives; Squeeze of lemon juice from 1 juicy Meyer lemon wedge; 1/4 cup cup olive oil; Sea salt to taste

Servings: persons

2 cups fresh (shelled) lima beans (I have red limas in my yard, so used red) or frozen baby limas
1/2 cup cooking water, reserved
2 tablespoons olive oil, plus more if needed
1 teaspoon whole cumin, toasted in a dry pan until fragrant
Sea salt to taste
Cayenne to taste
++++++++++++++++++++++
For herb coulis:
1 cup cilantro leaves
1/4 cup mint leaves
2 tablespoons chopped chives
Squeeze of lemon juice from 1 juicy Meyer lemon wedge
1/4 cup cup olive oil
Sea salt to taste

1
Place beans and enough water to cover them in a small saucepan. Cover and bring to a boil. Reduce to a simmer and continue to cook until beans are tender, about 10-15 minutes.
2
Drain beans, reserving 1/2 cup of cooking water.
3
Place cooked beans and water in a food processor and pulse to mash beans. You can also use a blender (which I did), although I would recommend working in batches as it took some work to get my blender going.
4
Add toasted cumin and olive oil and pulse to mix. Taste mixture. Add salt and cayenne to taste (I started with 1/2 t salt and 1/4 t of cayenne), pulse, and taste, and adjust seasonings if necessary. Transfer mixture to a bowl and set aside. (If you used a blender, transfer beans to a bowl and wash blender to make herb coulis).
5
Make herb coulis by placing cilantro, mint and chives in a blender. Add lemon juice. Drizzle in oil while machine is on, using a spatula to scrape down mixture when machine is off. Add salt to taste. Transfer herb mixture to a small container with a lid (you will have more than you need and can refrigerate after using).
6
Thoroughly fold 2 tablespoons of herb coulis into bean mixture to combine. Cover bowl and refrigerate overnight.
7
When ready to serve, taste bean dip and add more coulis if desired. I probably added another tablespoon of it before serving. Serve with chips. Enjoy!

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups fresh (shelled) lima beans (I have red limas in my yard, so used red) or frozen baby limas, 1/2 cup cooking water, reserved, 2 tablespoons olive oil, plus more if needed, 1 teaspoon whole cumin, toasted in a dry pan until fragrant, and more.

Yes, Garden To Table Dip For Chips falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Garden To Table Dip For Chips

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